Image by Just chaos via Flickr

The first thing you need to know is how large a turkey you should buy. A good rule of thumb is to allow for one pound per person.

Make sure your turkey is completely thawed before baking. Thaw the turkey for 30 minutes per pound in a sink full of cold water. change the water frequently.

Preheat the oven at 325 degrees.

Brush with melted butter, salt and pepper, and place the turkey breast side down, on a rack in a roasting pan. By cooking it upside down the juices will settle into the meatiest part of the bird. Place a tent made of aluminium foil over the bird.

Always use a meat thermometer to insure the turkey is done but not overcooked. Over cooking a turkey is the most common reason for dry, tough turkey. The turkey is done when the thermometer reads 180 degrees. When placing the thermometer into the meat make sure it does not touch bone. If you do not have a meat thermometer, read the packaging on the bird to see how long it should be cooked. Or cook about 15 minutes per pound for a stuffed turkey and about 10 minutes per pound for an unstuffed turkey. To test for doneness cut into the center of a thigh. The juices should not run pink.

One half hour before the estimated time that the turkey will be done, remove the foil, turn the turkey right side up, baste with pan drippings and bake for another 30 minutes. This will give you a nice golden brown turkey.

Let stand for 15 minutes before carving.